Preparation:

Wrap the bacon around the turkey drums and secure with wooden toothpicks. Heat the oil in the uncovered cooker and fry until brown. Remove turkey and set aside. Brown the vegetbles. Drain off excess fat and stir in stock, seasoning, bouquet garni and tomato paste.

Put the turkey legs on the vegetables. Cover with lid and bring to High (15 lbs pressure). Cook for 20 mins. Reduce pressure quickly. Discard bouquet garni and toothpicks. Put turkey and vegetables in a serving dish.

Mix cornstarch to a smooth paste with a little water and add a little cooking liquid. Add the mixture to the cooker and bring to a boil, uncovered, stirring until the gravy thickens. Pour over the turkey.